Chicken Stewed Mushroom

Required ingredients:

Chicken Stewed Mushroom

750g of free-range chicken, 150g of dried hazelnut mushrooms, vegetable oil, refined salt, ginger, scallions, star anise, cinnamon, sesame seeds, and soy sauce in moderation.

Production steps:

1. Dry hazelnut mushrooms soaked in water, and then washed. Chicken slaughtered and washed, chopped into large pieces with a knife.

2. Pour water into the pot, put the chicken to boil blanching and then fish out.

3. Pour vegetable oil into the frying pan, when the oil is hot, add ginger, scallion, cinnamon, star anise, sesame leaves and stir-fry to get the flavor.

4. Pour in the blanched chicken, stir fry over low heat. Stir-fry until the chicken is lightly browned and oily.

5. Add soy sauce and stir-fry for color.

6. Pour in the boiling water (the amount of boiling water at the beginning of the pouring should be no more than the chicken), high heat to boil.

7. Pour into the pressure cooker and pour in the hazelnut mushrooms.

8. Cover the pressure cooker with a lid, press the center button to lock the lid and turn on high heat.

9. Allow the pot to steam up and press for 8 minutes. Wait for the pressure cue point on the Instant Pot to drop down and the pressure relief is complete.

10. Open the lid and season with fine salt.

11. Open the pot and turn on high heat to collect the juice. When the soup is thick can be.